Vegetarian Pasta e Fagioli

Nutrition Per Portion

  • 426 Calories |
  • 61g Carbohydrates |
  • 15.2g Fat |
  • 8.9g Fibre |
  • 12.7g Protein |
  • 14.9g Sugar
  • Vegetarian
  • Pasta
  • Low Calorie
  • Italian
  • Soup
  • 0.0 min

    Bring a 2 saucepans to the boil add salt to one and veg stock to the other.

  • 0.5 min

    Peel and chop the onion.

  • 1.5 min

    Peel and thinly slice the carrot into rounds.

  • 2.5 min

    Finely chop the celery and garlic.

  • 5.0 min

    Chop the zucchini.

  • 6.0 min

    Heat the olive oil in a deep pan over medium-high heat.

  • 7.0 min

    Add the onion, celery and garlic and sauté for a few minutes.

  • 7.5 min

    Season well with salt and pepper.

  • 9.0 min

    Add the carrot and zucchini.

  • 9.5 min

    Sauté until the vegetables have begun to soften.

  • 12.0 min

    Add the chopped tomatoes, tomato ketchup and vegetable stock.

  • 14.0 min

    Add the red kidney beans and dried herbs, stirring to combine.

  • 15.0 min

    Add the pasta to the boiling water.

  • 16.0 min

    Bring the soup to the boil and then lower the heat and simmer for 10-15 minutes.

  • 25.0 min

    Drain the pasta.

  • 26.0 min

    Add the pasta to the soup and stir to combine. Season with salt and pepper to taste.

  • 27.0 min

    Serve the pasta e fagiloi among serving bowls.

  • Ingredients

    Olive Oil

    Elbow Pasta

    Dried Herbs

    Red Kidney Beans

    Vegetable Stock

    Tomato Ketchup

    Chopped Tomatoes

    Garlic, finely chopped

    Celery, finely chopped

    Carrot, thinly sliced

    Brown Onion, chopped

    Zucchini, chopped

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